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Comparison of growth and disinfectant resistance of Bacillus cereus isolated from fresh-cut produce and organic vegetables
- Issue Date
- Oct-2014
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- Bacillus cereus; disinfectant resistance; growth phase; growth pattern
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.23, no.5, pp 1727 - 1731
- Pages
- 5
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 23
- Number
- 5
- Start Page
- 1727
- End Page
- 1731
- ISSN
- 1226-7708
2092-6456
- Abstract
- Bacillus cereus strains were inoculated into tryptic soy broth (TSB) and incubated (7-35A degrees C). Exponential and stationary phase cells were subjected to TSB plus sodium hypochlorite (0-3.6%), hydrogen peroxide (0-0.28%), and acetic acid (0-1.5%). Populations were counted on tryptic soy agar. Linear regression was fitted to survival data to calculate death rates. Cell counts decreased at 7A degrees C. Differences in growth patterns were observed at 10A degrees C and 15A degrees C. Exponential and stationary phase cells showed significant (p < 0.05) differences in disinfectant resistance. Strains treated with different disinfectants showed differences in growth and disinfectant resistance during different growth phases.
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